Vegan Pecan and Chocolate Tree Stump Cake ♥
Today we will prepare a delicious vegan pecan and chocolate tree stump cake made of a fluffy and moist pecan sponge, a silky chocolate frosting, a yummy vanilla with a hint of peanut butter filling and some delicious chocolate decorations. It is too good! You are going to love it.
What are plant milks or dairy-free milks made of?
Plant milks are those made from grains, seeds or cereals, and which, therefore, are dairy-free. For example, soy milk, almond milk, oat milk, rice milk, cashew milk, coconut milk, etc.
Watch it step by step
What type of oil is the best one for baking cakes?
Canola oil, definitely. It is the one with the most neutral flavor and makes the cake very soft in addition to giving the cake a lot of flexibility. But olive oil is also very good for baking cakes, although the flavor may be a little more noticeable.
Can I use whole wheat flour to make this vegan pecan and chocolate tree stump cake?
Yes, I recommend using 50% whole wheat flour and 50% all-purpose flour, or you could even increase the whole wheat flour ratio a bit more. However, the more you increase the whole wheat flour amount, the heavier the sponge will become. So 50/50 is a pretty good ratio.
Can I substitute the ground pecans in this vegan pecan and chocolate tree stump cake?
Sure, the taste is different, but just as good. You can substitute them for almonds or peanuts. Just roast them (if they are raw) and pulverize them in the blender (keep an eye on them all the time because if you blend them for too long they can turn into peanut / almond butter).
Is margarine vegan?
A large percentage of the margarines on the market are vegan, just make sure that the list of ingredients that comes on the package does not contain any dairy.
How can I substitute vegan condensed milk in this vegan pecan and chocolate tree stump cake?
You can substitute it for icing sugar. Just add ~ 500g extra fine and sifted icing sugar (adjust the sweetness depending on whether the chocolate you use is dark or not, so start with 450 g, taste it and take it from there).
Where can I find vegan chocolate?
Vegan chocolate generally does not come labeled as such, so if you don’t find “Vegan Chocolate” on the chocolate section, just look for dark chocolate or bittersweet chocolate and make sure that the ingredients on the packaging do not have milk or derivatives of it, and voila, it is a vegan chocolate (regularly dark or semi-bitter chocolates have more possibilities of being vegan).
Can I use a different size of pan (instead of 7”) to make this vegan pecan and chocolate tree stump cake?
Sure, if you use smaller pans, it will take longer to bake, so just pay attention to that part. As well as if you go for larger pans (you can even use 2 instead of 3 and cut them in half -to get two layers coming from each pan-), it will need less baking time. Just keep an eye on the baking time and it should work just fine.
Remember these important points when making this vegan pecan and chocolate tree stump cake:
- If you have a scale, weigh the ingredients instead of measuring them with cups and tablespoons. This is to be as accurate as possible.
- Don’t over-mix the cake batter, as soon as the ingredients are integrated, stop mixing.
- When you take the sponges out of the oven, let them cool in their pan for 10-15 minutes before flipping/removing them.
- Keep in mind that all ovens are different and the baking time may vary (especially if you use a different size pan, it may take longer or less time), so do the toothpick test when the top of the cake looks cooked or slightly brown (insert a toothpick in the center of the cake, if it comes out clean, the cake is done, if it comes out with a little batter in it, bake for a little longer).
Now, let’s prepare this delicious Vegan Pecan and Chocolate Tree Stump Cake ♥
Vegan Pecan and Chocolate Tree Stump Cake
- 2 cups plant milk (480 ml)
- 2 tbsp vinegar apple cider vinegar or white vinegar
- 2 ½ cups all-purpose flour (300 g)
- 1 ½ cups ground roasted pecans (180 g)
- 2 tbsp cornstarch (18 g)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups sugar (285 g)
- ½ cup canola oil (120 ml)
- 1 tbsp vanilla extract
- 215 g vegan margarine or butter room temperature
- 215 g vegetable shortening
- 640 g vegan condensed milk (or ~500 g extra fine icing sugar, sifted)
- 2 ½ tbsp vanilla extract
- ¼ tsp salt
- 130 g dairy-free chocolate, melted
- Preheat the oven to 355°F (180°C). Grease and flour three 7″ pans. Reserve.
- In a medium bowl, mix the milk with the vinegar and beat for a couple of seconds to combine both ingredients. Let it sit for 8 minutes.
- In a large bowl combine the flour, ground pecans, cornstarch, baking powder, baking soda, and salt. Reserve.
- To the previous milk, add the sugar, oil, vanilla and beat until sugar has dissolved.
- Gradually add the milk mix to the dry ingredients and whisk until no large lumps of flour are visible. NOTE: Do not over-mix as it can affect the texture of the cake.
- In equal portions, pour the mixture into the previously greased and floured pans.
- Bake for 26-29 minutes or until a toothpick or knife inserted into the center of the cake comes out clean.
- Once cooked, remove from the oven, and let them cool for 15 minutes (still in the pans). Then, tap the molds lightly to loosen them and separate the sponge from the pan; place a rack on top and flip them over.
- Let them cool completely before adding the frosting.
- In a bowl, add margarine, vegetable shortening and beat on medium speed until the mixture is creamy, smooth and no lumps are visible (about 4-5 minutes).
- Stop beating, and with a silicone spatula scrape the frosting down from the sides and bottom of the bowl and give it a quick mix (to avoid unbeaten lumps). Beat again for about 3-4 minutes.
- Add the condensed milk and beat again. If you choose to use icing sugar, add it in two parts; add half, beat, then add the other half and beat again (if you use a stand mixer with a lid you can add all the sugar at once).
- Add the vanilla, salt, and beat 2-4 more minutes or until the frosting is completely creamy and spreadable.
- Take 4-5 large scoops of frosting (I used an ice cream scoop) and reserve them for the filling of the cake (optionally you can mix it with 3-4 tablespoons of peanut butter for an extra kick of flavor).
- To the rest of the frosting, add the melted chocolate and beat for a couple of minutes until completely incorporated. Reserve.
- Transfer some of the chocolate frosting to a piping bag with a small nozzle and form a barrier or border around the cake.
- Add the vanilla frosting (or vanilla with peanut butter) inside the chocolate frosting barrier and spread it. Repeat this step with the next layer of cake and finally place the third layer flat side up.
- Cover the cake with chocolate frosting and pop in the freezer for 15 minutes.
- Remove from the freezer and decorate to taste or follow our “tree stump decoration” tutorial (you can find it at above).
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